A control method and control device for a kitchen appliance and a kitchen appliance

Abstract

The present application relates to a kind of control method, control device and kitchen equipment of kitchen equipment, by obtaining the corresponding recipe information of pre-prepared dish, and obtain the temperature of pot of stove heating pot, the feeding name and feeding time of the food material or / and auxiliary material added to the pot are identified, so as to judge the level of the amount of oil fume, irritating smell generated in the current pot according to recipe information, pot temperature and feeding name and feeding time, so as to adjust the wind speed of range hood in real time, improve cooking environment, improve user experience.

Description

Technical Field

[0001] This invention relates to a control method, control device, and kitchen equipment for kitchen equipment, belonging to the field of kitchen equipment applications. Background Technology

[0002] Pre-cooked meals come pre-packaged with ingredients, seasonings, and condiments. They are frozen and stored before sale, and typically thawed before cooking. Then, simply follow the cooking instructions on the packaging, adding the ingredients and seasonings as instructed. This is especially convenient for working professionals, saving them time on grocery shopping and preparation. However, many users have limited cooking experience with pre-cooked meals. Operating kitchen equipment like stoves and range hoods still requires manual control. Even following the instructions on the packaging can make it difficult to achieve the desired results. Furthermore, a lack of experience can lead to clumsy and disorganized cooking, resulting in unsatisfactory cooking and a negative user experience. Summary of the Invention

[0003] This invention addresses the issue that when users who are not skilled in cooking techniques are cooking pre-prepared dishes, the complete manual control of kitchen equipment leads to a negative user experience and the inability to achieve the desired cooking results.

[0004] This invention proposes a control method for kitchen equipment used for pre-prepared dishes. The control method includes:

[0005] Obtain the recipe information for pre-made dishes;

[0006] To obtain the temperature of the pot heated by the stove;

[0007] Identify the names and timing of ingredients and / or condiments added to the cookware;

[0008] Adjust the range hood's fan speed according to the recipe information, the temperature of the cookware, and the name and timing of the ingredients.

[0009] Optionally, the control method further includes:

[0010] Retrieve the cooking temperature data of the corresponding cookware over time based on the recipe information;

[0011] Adjust the range hood's fan speed in advance based on recipe information, cooking status data, and cookware temperature adjustments during the initial cooking stage.

[0012] Optionally, the recipe information includes the cooking process, and the control methods may also include:

[0013] Determine the current cooking operation step based on the name and timing of the added ingredient and the cooking operation process;

[0014] Adjust the range hood's fan speed according to the current cooking steps.

[0015] Optionally, adjusting the range hood's fan speed according to the current cooking procedure includes:

[0016] Adjust the range hood's fan speed in advance according to the cooking process and current cooking steps.

[0017] Optionally, adjusting the range hood's fan speed according to the current cooking procedure includes:

[0018] Based on the cooking process and current cooking steps, if the user's cooking operation is delayed or paused, the range hood's fan speed will be adjusted.

[0019] Optionally, the control method further includes:

[0020] When the system determines that the user's cooking operation is delayed or paused, it adjusts the heat of the stove.

[0021] The present invention also proposes a control device for kitchen equipment for pre-prepared dishes, the control device being configured to:

[0022] Obtain the recipe information for pre-made dishes;

[0023] To obtain the temperature of the pot heated by the stove;

[0024] Identify the names and timing of ingredients and / or condiments added to the cookware;

[0025] Adjust the range hood's fan speed according to the recipe information, the temperature of the cookware, and the name and timing of the ingredients.

[0026] Optionally, the recipe information includes the cooking process, and the control device is also configured to:

[0027] Determine the current cooking operation step based on the name and timing of the added ingredient and the cooking operation process;

[0028] Adjust the range hood's fan speed according to the current cooking steps.

[0029] The present invention also proposes a kitchen device, which is equipped with the aforementioned control device for pre-prepared food kitchen equipment.

[0030] The present invention also proposes a machine-readable storage medium, characterized in that the machine-readable storage medium stores instructions that, when executed by a processor, enable the processor to perform the control method for kitchen equipment for pre-prepared dishes as described above.

[0031] The present invention provides a control method for kitchen equipment for pre-prepared dishes. By acquiring the corresponding recipe information of the pre-prepared dishes and the pot temperature of the stove heating the pot, the method identifies the names and times of the ingredients and / or auxiliary materials added to the pot. Based on the recipe information, pot temperature, and the names and times of the added ingredients, the method determines the level of oil fumes and pungent odors generated in the pot, thereby adjusting the fan speed of the range hood in real time, improving the cooking environment, and enhancing the user experience. Attached image description:

[0032] Figure 1 This is a simplified schematic diagram of the range hood and gas stove in a control method for kitchen equipment for pre-prepared dishes according to an embodiment of the present invention;

[0033] Figure 2 This is a simplified schematic diagram of the range hood and gas stove in a control method for kitchen equipment for pre-prepared dishes according to another embodiment of the present invention;

[0034] Figure 3 This is a flowchart of a control method for kitchen equipment for pre-prepared dishes according to an embodiment of the present invention;

[0035] Figure 4 This is a data graph of cooking change states in a control method for kitchen equipment for pre-prepared dishes proposed in an embodiment of the present invention.

[0036] Figure 5 This is a schematic diagram illustrating a comparison between the output container size and the length of a commonly used tableware in a control method for kitchen equipment for pre-prepared dishes according to an embodiment of the present invention.

[0037] Figure 6 A flowchart illustrating a control method for kitchen equipment used for pre-prepared dishes according to another embodiment of the present invention;

[0038] Figure 7 This is a flowchart illustrating a control method for kitchen equipment used for pre-prepared dishes, as proposed in another embodiment of the present invention. Detailed Implementation

[0039] The specific embodiments of the present invention will be described in detail below with reference to the accompanying drawings. It should be understood that the specific embodiments described herein are for illustration and explanation only and are not intended to limit the present invention.

[0040] It should be noted that if the embodiments of the present invention involve directional indicators (such as up, down, left, right, front, back, etc.), the directional indicators are only used to explain the relative positional relationship and movement of the components in a certain specific posture (as shown in the figure). If the specific posture changes, the directional indicators will also change accordingly.

[0041] Furthermore, if the embodiments of this invention involve descriptions such as "first" or "second," these descriptions are for descriptive purposes only and should not be construed as indicating or implying their relative importance or implicitly specifying the number of technical features indicated. Therefore, a feature defined with "first" or "second" may explicitly or implicitly include at least one of those features. Additionally, the technical solutions of the various embodiments can be combined with each other, but this must be based on the ability of those skilled in the art to implement them. If the combination of technical solutions is contradictory or impossible to implement, it should be considered that such a combination of technical solutions does not exist and is not within the scope of protection claimed by this invention.

[0042] This invention proposes a control method for kitchen equipment used in pre-prepared meals, enabling even users with limited cooking skills to prepare the desired recipes quickly and easily. The kitchen equipment used primarily consists of a stove and a range hood. The stove includes commonly used gas stoves, or electromagnetic heating devices such as induction cooktops or induction cookers. Taking a gas stove as an example, a simplified structural diagram of the range hood and gas stove is shown below. Figure 1 As shown, the gas stove 2 is positioned below the range hood 1, and the cookware 3 is installed above the burner 21 of the gas stove 2. An infrared sensor 13 can be installed inside the smoke collection hood 11 of the range hood 1, near the mounting wall, to detect the temperature of the area near the bottom of the cookware 3. A camera 12 can be installed inside the smoke collection hood 11, near the opposite mounting wall, to capture image information of the area where the cookware 3 is located below the smoke collection hood 11. Since the smoke collection hood 11 easily generates fumes during operation, long-term operation of the range hood 1 can cause contamination of the camera 12, affecting the quality of the captured images. Furthermore, installing the camera 12 would increase costs significantly. Therefore, it is possible to omit the camera 12 and use the user's own mobile device, such as a smartphone, instead when image capture is needed. Figure 2 As shown, the user places their mobile phone 4 flat on the platform above the smoke hood 11, with the phone's camera 41 facing downwards, so it can capture the area where the cookware 3 is located. Since most range hoods 1 now have a Wi-Fi module, they can easily establish a communication connection with the mobile phone 4 via the home network, allowing the range hood 1 to obtain the image information captured by the mobile phone 4 in real time. For the gas stove 2, in addition to using... Figure 1 The detection shown is based on the infrared sensor 13 installed in the range hood 1, and can also be obtained through, for example... Figure 2 As shown, a temperature sensor probe 22 is installed on the burner 21 of the gas stove 2 and abuts against the bottom of the cookware 3 to detect the temperature. This method of detecting the temperature of the cookware by the gas stove 2 is gradually being used.

[0043] like Figure 3As shown, a control method for kitchen equipment for pre-prepared dishes according to an embodiment of the present invention includes the following steps:

[0044] Step S110: Obtain the recipe name and ingredient name of the pre-made dish;

[0045] Step S120: Retrieve the cooking temperature change data of the corresponding cookware over time according to the recipe name and ingredient name;

[0046] Step S130: Obtain the temperature of the pot heated by the stove;

[0047] Step S140: Obtain the time of adding ingredients and / or auxiliary materials to the pot;

[0048] Step S150: Control the stove to output the corresponding firepower and maintain the corresponding preset time according to the time of adding ingredients, the temperature of the pot and the data of cooking changes, so as to complete the cooking process of the pre-made dish.

[0049] In step S110, the ingredient names can include the names of the main ingredient (hereinafter referred to as ingredients) and the names of the auxiliary ingredients. The process of obtaining relevant information about pre-prepared dishes can be achieved through various means. For example, the packaging of pre-prepared dishes usually indicates the corresponding recipe name, the names and corresponding quantities of various ingredients and auxiliary ingredients, etc., and some may also include simplified cooking instructions. Based on existing image and text recognition technologies, this information can be identified using a camera, such as one mounted on a range hood, or by taking a photo with a mobile phone. Some pre-prepared dish packaging boxes can also provide QR codes. By scanning the QR code using a software platform provided by the manufacturer, such as a mini-program developed on their WeChat official account platform, the aforementioned information can be obtained. In other acquisition methods, image recognition technology can also be used to directly obtain the ingredient names and auxiliary ingredient names by acquiring and recognizing the images of the pre-prepared dish ingredients.

[0050] In step S120, based on the recipe information and corresponding ingredient information of the pre-made dish obtained in the above steps, the cooking temperature change data of the corresponding cookware over time can be retrieved from a relevant data server via the network. For example, the cooking temperature change data can be a curve showing the change of cookware temperature over time throughout the entire cooking process. Figure 4 As shown, taking the recipe of stir-fried pork tripe with scallions and ginger as an example, the data on the vertical axis of the graph is the temperature of the pot (°C), and the data on the horizontal axis is the time (seconds). This curve is the curve of the change of the pot temperature over time for this recipe, which is pre-stored on the server.

[0051] In step S130, the temperature of the cookware can be obtained by detecting it through an infrared sensor installed on the range hood or through a temperature sensor probe installed on the gas stove burner. For other heating devices such as induction cookers or induction cooktops, the temperature can be directly detected from the induction cooktop connected via a network, since the induction cooktop itself can detect the temperature of the bottom of the cookware.

[0052] In step S140, the setting can be configured as follows: Figure 1 The camera on the range hood, or through Figure 2 The mobile phone, placed on the smoke collection hood of the range hood, obtains real-time data on the ingredients and / or condiments added to the pot. Condiments refer to other cooking aids besides the main ingredients in the pre-made food ingredient bag. Based on existing image recognition technology, it can easily identify the ingredients or condiments currently being added to the pot, thus obtaining the corresponding time of addition.

[0053] In step S150, the cookware temperature and the cooking temperature change data over time cannot be used solely as reference data for controlling the stove's heat output. It's also necessary to consider the timing of adding ingredients and / or seasonings during cooking. This is because sometimes, adding ingredients or seasonings necessitates a significant adjustment to the heat output. For example, some recipes require increased heat to enhance the flavor when adding seasonings. For instance, adding peppercorns or minced garlic requires increased heat to release their aroma before adding other ingredients or water for optimal seasoning. During other times when no ingredients or seasonings are added, the heat output can be primarily adjusted based on the cookware temperature and the cooking temperature change data over time. Since the cooking temperature change data is... Figure 4 The curve shown illustrates that the cookware temperature changes constantly over time. In practice, controlling the heat makes it difficult to perfectly match or closely approximate the temperature changes on the curve. Therefore, when controlling the heat intensity, a relatively simple approach can be adopted. For example, within the 1-20 second time interval, from... Figure 4 It can be seen that the pot temperature rises evenly from 44℃ to 60℃ at a certain slope. The pot temperature can be divided into several time periods, and the pot temperature can be maintained at a corresponding temperature value in each time period. For example, 20 seconds can be divided into 4 time periods, that is, a preset time of 5 seconds each, and the temperature rises by 4℃ in each time period. In this way, after 4 time periods, the pot temperature rises from 44℃-48℃-52℃-56℃-60℃, according to different temperature platforms, to 60℃. This kind of heat control is much simpler, and ultimately the pot temperature is relatively consistent with the changes in the cooking state data, thereby achieving the cooking purpose of the recipe.

[0054] The present invention provides a control method for kitchen equipment used for pre-prepared dishes. This method acquires the recipe name and ingredient names of the pre-prepared dish, retrieves cooking temperature data of the pot over time based on these names, obtains the pot temperature heated by the stove, and identifies the timing of adding ingredients and / or auxiliary materials to the pot. Then, based on the adding time, pot temperature, and cooking status data, the method controls the stove to output the corresponding heat and maintain it for a preset time to complete the cooking process of the pre-prepared dish. By using a camera mounted on the range hood or a user's mobile device such as a smartphone to acquire recipe and cooking process images in real time, and by using an infrared sensor on the range hood or a temperature sensor on the stove body to acquire pot temperature information, combined with network data to obtain corresponding cooking status data, the method can autonomously control the stove's heat to achieve the desired cooking effect. This eliminates the need for users to constantly adjust the heat during cooking, effectively reducing the technical requirements for cooking. Users only need to perform a simple "turn on the stove" operation to achieve the cooking goal, thus improving the user experience.

[0055] In some embodiments of the present invention, before retrieving the corresponding cooking temperature change data of the cookware over time according to the recipe and ingredients, the control method further includes:

[0056] Step S121: Obtain the cooking mode selected by the user for the recipe;

[0057] Step S122: Retrieve the cooking temperature data of the corresponding cookware over time based on the recipe, ingredients, and cooking mode.

[0058] In this embodiment, for the same recipe, different cooking types can be selected based on the user's cooking proficiency to meet the needs of different users. For example, taking the pre-made sauerkraut fish as an example, the simple and universal cooking method can be as follows:

[0059] Take sauerkraut fish as an example:

[0060] The following are simple and universal cooking methods:

[0061] Thaw the fish fillets and soup packets naturally.

[0062] Add 500ml of water to a pot, then add the soup packet, pickled cabbage, chili peppers, and Sichuan peppercorns, and bring to a boil.

[0063] After boiling, add fish slices and sesame seeds and cook for 30 seconds before serving. You can garnish with a little cilantro and chopped green onions.

[0064] Alternatively, you can choose the fine cooking mode, which can be done as follows:

[0065] The cooking method in the fine mode is as follows:

[0066] Heat the pot;

[0067] Heat the cooking oil in a pan;

[0068] Add chili peppers and Sichuan peppercorns and stir-fry until fragrant;

[0069] Add the soup packet and bring to a boil, then stir for 20 seconds.

[0070] Add 500ml of water and bring to a boil over high heat until the ingredients are stirred rapidly.

[0071] Add fish fillets and sesame seeds, and cook for 30 seconds;

[0072] Garnish with cilantro and chopped green onions.

[0073] It can be seen that the detailed cooking mode is more complicated to operate than the simple general mode, making it suitable for users with more advanced cooking skills, while the former is more suitable for users with less advanced cooking skills, thus better catering to different user types. Therefore, the cooking change data corresponding to different cooking modes will inevitably be different.

[0074] In some embodiments of the present invention, controlling the stove to output the corresponding firepower and maintain it for the corresponding preset time further includes:

[0075] Step S151: Obtain the power parameters of the stove;

[0076] Step S152: Adjust the firepower of the stove and maintain it for the corresponding preset time according to the power parameters.

[0077] In this embodiment, the power parameters, i.e., the maximum firepower, of the stove, such as a gas stove, have different specifications, such as 4.0KW, 4.5KW, 5.0KW, and 5.2KW. Different power parameters result in different output levels and corresponding actual firepower. A higher-powered gas stove will inevitably output greater firepower at the same level, thus heating up the pot faster. Therefore, when controlling the gas stove using a preset time period scheme to gradually change the pot temperature in a temperature plateau manner to relatively conform to the cooking change data, a larger firepower corresponds to a relatively longer time range, and a smaller firepower corresponds to a relatively shorter time range, thus facilitating control. For example, in the first embodiment, during the 1-20 second period... Figure 4Taking raising the pot temperature from 44℃ to 60℃ as an example, for a high-powered gas stove such as a 5.2KW stove, the 20-second time interval can be divided into four 5-second time slots. Over these four time slots, the pot temperature will rise from 44℃ to 48℃, then to 52℃, then to 56℃, and finally to 60℃, following four different temperature plateaus. For a low-powered gas stove such as a 4.5KW stove, the 20-second time interval can be divided into five 4-second time slots. Over these five time slots, the pot temperature will rise from 44℃ to 47.2℃, then to 50.4℃, then to 53.6℃, ​​then to 56.8℃, and finally to 60℃, following five different temperature plateaus. Because higher heat output requires less time to reach the same temperature, achieving a uniform temperature rise within a relatively short time is not ideal. Therefore, a longer time interval is needed to facilitate heat control. Therefore, gas stoves with high power are suitable for adjusting the heat for a relatively long time period, while gas stoves with low power are suitable for adjusting the heat for a relatively short time period.

[0078] In some embodiments of the present invention, controlling the stove to output the corresponding firepower and maintain it for the corresponding preset time further includes:

[0079] Step S153: Identify the thawing status of the added ingredients;

[0080] Step S154: Adjust the stove's heat output and maintain it for the corresponding preset time based on the thawing status.

[0081] Pre-cooked meals are frozen before sale because they need to be stored for a longer period. In pre-cooked meal stores, these meals are kept in freezers. Many customers buy them after get off work, and by the time they get home, the meals are not fully thawed or have only just begun to thaw. Therefore, customers often can't wait for them to thaw completely before cooking and put them directly into the pot. Taking sauerkraut fish pre-cooked meals as an example, after the customer boils the soup packet, sauerkraut, chili peppers, and Sichuan peppercorns, the fish fillets are still frozen solid. They are then added to the pot. Following the original cooking parameters, the broth is brought to a boil and then cooked for 30 seconds. Because the fish fillets are not thawed, it takes a relatively long time to bring the broth to a boil. Even after the broth boils, the fish fillets may still be partially frozen and clumped together. In this case, the boiling time should be longer, such as 1 minute. This process continues until the fish fillets are completely thawed and separated in the boiling broth before proceeding to the next cooking step. Therefore, for fish fillets that have not yet been thawed and are placed in the pot, a relatively high heat should be used and maintained for a longer preset time to ensure that the fish fillets are fully thawed and cooked. This requires adjusting the heat level and the corresponding preset time. The shapes of undried and fully thawed fish fillets placed in the pot are significantly different, which can be easily identified using existing image recognition technology. This allows for adjustment of the corresponding heat level and preset time to achieve the desired cooking effect.

[0082] In some embodiments of the present invention, to further facilitate the user's cooking operation, especially for users unfamiliar with cooking techniques, a display screen can be used to output cooking operations and information on adding different ingredients and / or condiments in a timely manner. The display screen can be a small monitor mounted on the range hood, a mobile device such as a mobile phone connected to the range hood and stove, or a display screen on other internet-connected home appliances in the kitchen, such as a refrigerator. Any display screen of devices that are interconnected via the Internet of Things (IoT) can be used for this purpose. Taking the cooking of sauerkraut fish using the refined cooking mode as an example, the user places their mobile phone on a phone holder next to the stove. Through a related app, the mobile phone establishes a communication connection with the range hood and stove. At this time, the camera on the range hood identifies the ingredients and / or condiments added to the pot in real time and controls the stove to output the corresponding heat for cooking. Simultaneously, the mobile phone's display screen continuously outputs audio and visual information on the next addition of ingredients and / or condiments, including the name of the added ingredients and / or condiments, the corresponding image, and the time of addition. For example, when the range hood's camera detects that the user has added ingredients like chili peppers and Sichuan peppercorns, it increases the stove's heat. At this time, the phone's screen displays an audio and visual (or a video of stir-frying) text prompt: "Please quickly stir-fry the chili peppers and Sichuan peppercorns until they release their aroma, then maintain this for 10 seconds." This reminds the user to stir-fry the ingredients promptly to prevent them from burning due to overheating. While the user is stir-frying the ingredients, the phone can also remind them: "Please prepare the soup packet for the next step." This helps prevent confusion when the soup packet is missing. After the user has finished stirring the ingredients, the phone outputs an audio message: "Please add the soup packet," and displays an image of the soup packet on the screen, reminding the user to add it promptly. Once the range hood's camera detects the soup packet added by the user, it continues to maintain high heat until the soup boils and maintains this for 20 seconds.

[0083] In some embodiments of the present invention, the cooking change state data further includes: data on the addition time of ingredients and / or auxiliary materials that changes over time. The control method further includes: identifying whether the user adds ingredients and / or auxiliary materials within a corresponding time period based on the addition time data; and adjusting the stove's heat and the corresponding preset maintenance time when it is determined that the user's addition of ingredients and / or auxiliary materials is delayed. As can be seen from the description of the above embodiments, the addition of ingredients and / or auxiliary materials by the user will significantly affect the control of the heat. Therefore, in addition to the curve data of the pot temperature changing over time as mentioned in the above embodiments, the cooking change state data can further include the addition time data of ingredients and / or auxiliary materials. Taking the cooking change state data corresponding to the sauerkraut fish recipe as an example, the addition time data of the ingredients / auxiliaries used can also be added, such as the addition time of fish slices, soup packets, sauerkraut, Sichuan peppercorns, cilantro, and scallions. This allows for timely output of relevant prompts during the cooking process to remind the user to add these ingredients / auxiliaries, and further identification through image data acquired by the camera to determine whether the user has added the corresponding ingredients / auxiliaries within the specified time after the prompts are output. If a delay occurs due to the user not adding the corresponding ingredients / ingredients within the specified time period, the heat and the corresponding preset time should be adjusted promptly. For example, if a user is cooking sauerkraut fish using the fine cooking mode, and the display prompts the user to add chili peppers and Sichuan peppercorns, but fails to detect the addition of these ingredients within 7 seconds, the heat should be reduced accordingly to allow the user to add them. Maintaining the original heat will overheat the pot, causing the oil temperature to become too high, producing excessive smoke, and potentially leading to a fire due to excessive heat. Therefore, it is essential to promptly identify whether the user has added the corresponding ingredients / ingredients within the specified time and adjust the stove's heat accordingly.

[0084] In some embodiments of the present invention, the above-described control method for kitchen equipment for pre-prepared dishes further includes:

[0085] Step S160: Obtain the weight information of the ingredients in the pre-made dish and the amount of water added during the cooking process;

[0086] Step S170: Based on the ingredient weight information and water quantity information, output the corresponding container size information after the cooking process is completed.

[0087] In this embodiment, assistance is provided to the user to use a suitable container to hold the cooked dish after cooking, avoiding containers that are too large or too small. As mentioned in the above embodiment, based on existing image and text recognition technology, a camera can identify the names and corresponding quantities of ingredients and condiments in the text information on the pre-prepared food packaging. For example, taking a pre-prepared dish of pickled fish as an example, the packaging usually indicates the name and corresponding quantity of each ingredient / condiment, such as 250g fish fillets, 100g pickled cabbage, 50g soup packet, 5g chili peppers, 5g sesame seeds, etc. Furthermore, the simplified cooking steps described on the packaging also mention adding 500ml of water. After obtaining this information, the corresponding control software can easily estimate the quantity of the dish after completion and output image information on the display to prompt the user to use the appropriate container size. For ease of describing container size, an image comparison between the container size and the length of a commonly used utensil can be displayed, such as... Figure 5 As shown, after the above-mentioned portion of sauerkraut fish is cooked, the display outputs a comparison diagram of the serving bowl and chopsticks to remind the user to use the appropriate bowl. Since users generally do not carry measuring tools such as tape measures at all times, using chopsticks and bowls for comparison can intuitively let users know what size bowl to use, avoiding situations where users use bowls that are too large, resulting in wasted space, or use bowls that are too small, making it impossible to use one bowl, thereby effectively improving the user experience.

[0088] This invention also proposes a control device for kitchen equipment used for pre-prepared dishes. This control device can be installed in one of the interconnected kitchen appliances, such as a range hood or a stove, or it can be divided into multiple interconnected control modules, each installed in a separate kitchen appliance. The control device is configured to: acquire the recipe name and ingredient names of the pre-prepared dish; retrieve cooking temperature data of the corresponding pot over time based on the recipe and ingredients; acquire the pot temperature at which the stove heats the pot; acquire the timing of adding ingredients and / or auxiliary materials to the pot; and control the stove to output corresponding heat and maintain it for a preset time based on the adding time, pot temperature, and cooking temperature data to complete the cooking process of the pre-prepared dish. By using a camera installed on the range hood or the user's mobile device, such as a smartphone, to capture recipes and images of the cooking process in real time, and by using an infrared sensor on the range hood or a temperature sensor on the cooktop to obtain the temperature information of the pot, and combining this with network data to obtain corresponding cooking status data, the system can autonomously control the heat of the cooktop to achieve the desired cooking effect. This eliminates the need for the user to constantly adjust the heat during cooking, effectively reducing the cooking skill requirements for the user. Users only need to perform a simple operation of turning on the stove to achieve their cooking goals, thereby improving the user experience.

[0089] This invention also proposes a kitchen device equipped with the control device for pre-prepared food kitchen equipment mentioned in the above embodiments. This kitchen device can be a range hood or a stove such as a gas stove, induction cooker, or electric induction cooker. The kitchen device of this invention acquires recipes and images of the cooking process in real time through a camera mounted on the range hood or a user's mobile device such as a smartphone. It also acquires the temperature information of the cookware through an infrared sensor on the range hood or a temperature sensor on the stove body. Combined with network data to obtain corresponding cooking status change data, it can autonomously control the stove's heat to achieve the desired cooking effect, eliminating the need for users to constantly adjust the heat during cooking. This effectively reduces the user's cooking skill requirements; users only need to perform a simple operation of turning on the stove to achieve the cooking goal, thus improving the user experience.

[0090] This invention also proposes a control method for kitchen equipment used in pre-prepared meals, wherein the kitchen equipment mainly used are stoves and range hoods, such as... Figure 1 and Figure 2 The diagram shown is a simplified representation of the kitchen equipment. Figure 1 and Figure 2 For details of the equipment shown, please refer to the above embodiments. Figure 1 and Figure 2 The relevant description. It is worth noting that... Figure 1 and Figure 2 The range hood in this model features multi-speed adjustable fan, preferably driven by a DC motor, which allows for stepless speed regulation.

[0091] like Figure 6 As shown, a control method for kitchen equipment for pre-prepared dishes according to an embodiment of the present invention includes the following steps:

[0092] Step S210: Obtain the recipe information corresponding to the pre-made dish;

[0093] Step S220: Obtain the temperature of the pot heated by the stove;

[0094] Step S230: Identify the name and timing of the ingredients and / or condiments added to the pot;

[0095] Step S240: Adjust the fan speed of the range hood according to the recipe information, the temperature of the cookware, and the name and timing of the ingredients.

[0096] In step S210, the recipe information includes the recipe name, the cooking method (e.g., steaming, stir-frying, pan-frying), and may further include the names of the ingredients and related condiments in the pre-made dish. Recipe information can be obtained through various means. For example, the packaging of pre-made dishes usually indicates the recipe name, the names and quantities of various ingredients and condiments, and sometimes includes the cooking method and simplified cooking instructions. Based on existing image and text recognition technologies, this information can be identified using a camera, such as one mounted on a range hood, or by taking a photo with a mobile phone. Some pre-made dish packaging also provides a QR code; by scanning the QR code using a software platform provided by the manufacturer, such as a mini-program developed through their WeChat official account, the aforementioned information can be obtained.

[0097] In step S220, the pot temperature can be obtained by detecting it using an infrared sensor installed on the range hood or by detecting it using a temperature sensor probe installed on the gas stove burner. For other heating devices such as induction cookers or induction cooktops, the temperature can be directly detected from the induction cooktop connected via a network, since the induction cooktop itself can detect the temperature of the bottom of the pot.

[0098] In step S230, the setting can be configured as follows: Figure 1 The camera on the range hood, or through Figure 2 The mobile phone, placed on the smoke collection hood of the range hood, obtains real-time data on the ingredients and / or condiments added to the pot. These condiments refer to other cooking aids besides the main ingredients in the pre-made food ingredient bag, including everyday seasonings such as cooking oil and water. Based on existing image recognition technology, it is easy to identify the names of the ingredients or condiments currently being added to the pot, as well as the corresponding time of addition.

[0099] In step S240, different cooking scenarios produce varying amounts of oil fumes during the cooking process. The recipe information, cookware temperature, and ingredient names and timing obtained from the previous steps are used to identify these different cooking scenarios. For example, the cooking method in the recipe information can preliminarily determine whether a large amount of oil fumes or pungent odors will be produced during cooking. Steaming, for instance, produces only steam, while stir-frying may produce a large amount of oil fumes. The ingredient names and related condiment names in the recipe information can further, in conjunction with the cooking method, preliminarily determine whether a large amount of oil fumes or pungent odors will be produced during cooking. For example, stir-frying meat will produce a large amount of oil fumes, and stir-frying seasonings such as chili peppers and Sichuan peppercorns will also produce a large amount of pungent odors. Furthermore, the ingredient names and related condiment names in the recipe information also help to accurately identify the names of added ingredients during cooking. By pre-obtaining the ingredient names and related condiment names, the scope of image judgment is narrowed during subsequent image recognition of added ingredient names, increasing the accuracy of recognition.

[0100] When adjusting the range hood's fan speed based on specific cooking scenarios, various conditions can be set based on recipe information, cookware temperature, and ingredient names to determine whether excessive amounts of smoke and pungent odors will be generated. Specifically, different conditions can be set based on the cooking method, current cookware temperature, the names of ingredients currently added to the pot, and the names of ingredients already added to the pot. For example, for non-steaming cooking methods, in the initial stage of cooking, when the cookware temperature rises to a relatively high value, such as above 220℃, adding cooking oil to heat the pot will produce a large amount of smoke. Adding ingredients such as minced garlic will produce even more smoke, and adding or further adding ingredients like chopped chili peppers or Sichuan peppercorns will produce a large amount of pungent odors. Therefore, the range hood should operate at a high fan speed to obtain a high airflow. During subsequent cooking, adding meat and stir-frying will also produce a large amount of smoke, requiring the range hood to operate at a high fan speed as well. However, adding vegetables like leafy greens reduces oil fumes, and adding a certain amount of water significantly reduces them. Adding other ingredients or seasonings afterward doesn't noticeably increase fumes. Therefore, the range hood can operate at a lower fan speed to achieve a lower airflow, reducing noise and saving energy. For steaming, the pot is used to heat water to boil for steaming, producing only steam and no oil fumes. In this case, the range hood can operate at a low fan speed. Therefore, different conditions are established based on the cooking method, current pot temperature, and the names of ingredients added to the pot, as well as those already added, to determine the level of oil fumes and pungent odors produced. This allows for adjustment of the range hood's fan speed, resulting in suitable smoke extraction and ventilation, improving the cooking environment and enhancing the user experience.

[0101] The present invention provides a control method for kitchen equipment for pre-prepared dishes. By acquiring the corresponding recipe information of the pre-prepared dishes and the pot temperature of the stove heating the pot, the method identifies the names and times of the ingredients and / or auxiliary materials added to the pot. Based on the recipe information, pot temperature, and the names and times of the added ingredients, the method determines the level of oil fumes and pungent odors generated in the pot, thereby adjusting the fan speed of the range hood in real time, improving the cooking environment, and enhancing the user experience.

[0102] In some embodiments of the present invention, the control method further includes:

[0103] Step S250: Retrieve the cooking temperature change data of the corresponding cookware over time according to the recipe information;

[0104] Step S260: Adjust the fan speed of the range hood according to the recipe information, cooking status data, and cookware temperature during the initial cooking stage.

[0105] After obtaining recipe information such as the recipe name, ingredient names, related condiment names, and cooking methods, data on the temperature changes of the cookware over time during the cooking process can be retrieved from a relevant data server via the internet. This cooking change data could be a curve showing the temperature changes of the cookware over time throughout the entire cooking process. Figure 4 As shown, taking the recipe of stir-fried pork tripe with scallions and ginger as an example, the data on the vertical axis of the graph is the temperature of the pot (°C), and the data on the horizontal axis is the time (seconds). This curve is the curve of the change of the pot temperature over time for this recipe, which is pre-stored on the server.

[0106] Many cooking methods, such as stir-frying and deep-frying, easily generate a large amount of oil fumes and pungent odors in the initial stages of cooking. For example, cooking typically begins by heating the cookware to a high temperature before adding cooking oil, seasonings, and other ingredients. Therefore, if the range hood's fan speed is adjusted to a higher setting before these fumes and odors are generated, they can be effectively removed within a very short time, such as 5 seconds. Increasing the range hood's fan speed only when food or other ingredients are detected takes about 15 seconds, during which time a large amount of oil fumes and pungent odors quickly fill the area around the cooktop, causing the user to inhale them. It takes another 40 seconds or more for the range hood to remove these fumes and odors after reaching its highest setting. Therefore, the user inhales these fumes and pungent gases for about one minute, significantly reducing the impact on user experience and health.

[0107] Therefore, by combining recipe information such as the recipe name, ingredient names, related condiment names, and cooking methods, it's possible to predict whether a large amount of oil fumes and pungent odors will be produced in the initial stages of cooking. Furthermore, by combining this with data on cookware temperature and cooking progress, it's possible to proactively adjust the range hood's fan speed. For example, using... Figure 4 Taking the recipe for stir-fried pork tripe with scallions and ginger as an example, the recipe information indicates that this cooking method is stir-frying, requiring ingredients such as sliced ​​pork tripe, scallions, ginger slices, and minced garlic. It is predicted that adding cooking oil to the pan before adding ginger slices and minced garlic at the beginning of cooking will produce a large amount of smoke and pungent odors. By obtaining data on the cooking process, it is predicted that the pan temperature needs to reach 140℃ at the initial stage of cooking. Therefore, at the start of cooking, the range hood is initially turned on at a low fan speed, and the pan is heated by the stove. As the pan temperature gradually rises, when it is detected to be below 140℃ (e.g., 100℃), the range hood is adjusted to a higher fan speed. After the pan temperature rises and cooking oil is added to heat the pan, ginger slices and minced garlic are added for seasoning. Although this will produce a large amount of smoke and pungent odors, the fan speed is already adjusted to a high speed, allowing for rapid removal of these fumes and odors in a very short time, thus effectively improving the user experience.

[0108] In some embodiments of the present invention, the recipe information mentioned in the above embodiments includes not only the recipe name, ingredient names, related condiment names, and cooking methods, but may also further include the cooking operation process corresponding to the recipe, thereby facilitating the user's cooking operation, especially for users unfamiliar with cooking techniques. The cooking operation process can be obtained by recognizing the cooking process instructions on the packaging box of pre-prepared dishes using graphic and text recognition technology, or by obtaining it from a database of a relevant server based on a QR code, etc.

[0109] During the cooking process, the display screen can provide real-time updates on cooking operations and the addition of different ingredients and / or condiments. This display screen can be a small monitor mounted on the range hood, a mobile device connected to the range hood and stove (such as a smartphone), or a display on other internet-connected appliances in the kitchen (such as a refrigerator). Any display device that establishes an Internet of Things (IoT) connection can be used. For example, when cooking sauerkraut fish, the user places their phone on a phone holder next to the stove. Through a linked app, the phone establishes a communication connection with the range hood and stove. The camera on the range hood then identifies the ingredients and / or condiments added to the pot in real time. Simultaneously, the phone's display screen continuously outputs audio and visual information about the next addition of ingredients and / or condiments, including the name of the added ingredient and / or condiment, its corresponding image, and the time it was added.

[0110] The above-mentioned control methods also include:

[0111] Step S270: Determine the current cooking operation step based on the ingredient name, the time of ingredient addition, and the cooking operation process;

[0112] Step S280: Adjust the fan speed of the range hood according to the current cooking operation steps.

[0113] Camera-based image recognition technology can identify the names and timing of ingredients and / or seasonings added by the user to the pot. Combined with each cooking step in the process, this determines the current cooking step and adjusts the range hood's fan speed accordingly. For example, when cooking pickled fish, if the system detects that the user is adding chili peppers and Sichuan peppercorns, it determines the current cooking step is to add the peppers and peppercorns and stir-fry them to release their aroma. Upon detecting this step, the system anticipates the generation of a large amount of smoke and pungent odors, thus increasing the range hood's fan speed for rapid smoke extraction.

[0114] In addition to adjusting the range hood's fan speed in real-time, determining the current cooking step also allows for advance adjustment. Specifically, this includes adjusting the fan speed based on the cooking process and the current step. After determining the current cooking step, the system can anticipate the user's next step and assess the amount of smoke and odors expected. This allows for pre-adjustment of the range hood's fan speed, overcoming the problem of delayed smoke removal and smoke accumulation caused by a delay in reaching the target speed, thus improving the user experience. For example, when cooking sauerkraut fish, the system detects that the user has added cooking oil and is heating it. It predicts that the next step will be adding chili peppers and Sichuan peppercorns for stir-frying. Therefore, it recognizes the later stages of the step where the user adds oil and heats the pan, and increases the range hood's fan speed accordingly. This ensures that when the user moves on to the next step of adding chili peppers and Sichuan peppercorns, the fan speed is already at the target speed, effectively removing the large amount of smoke and odors generated at this stage.

[0115] Adjusting the range hood speed based on the current cooking step can further include: promptly adjusting the range hood speed when the user's cooking operation is delayed or paused. By recognizing that the user has completed the current cooking step, if a preset delay of a certain time, such as 5 seconds (this time can be adjusted according to different current cooking steps), is detected, combined with the cooking operation flow, it can be determined that the user has not yet performed the next cooking step, resulting in a delayed operation. In this case, the range hood speed can be adjusted in time to cope with the scenario where the oil fumes continue to increase. For example, taking the cooking of sauerkraut fish as an example, when it is detected that the user is currently in the step of adding chili peppers and Sichuan peppercorns and stir-frying to release their aroma, the preset time for this cooking step is 15 seconds. After 15 seconds, if it is detected that the user has not yet performed the next cooking step, a 3-second delay is started. After 3 seconds, the range hood speed is further increased because if the chili peppers and Sichuan peppercorns are stir-fried for too long, the rate of oil fume generation will increase, thus requiring a further increase in the range hood speed to enhance the oil fume removal capacity and improve the user experience.

[0116] Furthermore, when the system detects a delay or pause in the user's cooking operation, in addition to adjusting the range hood's fan speed, it can also simultaneously adjust the stove's heat to reduce the increase in fumes and pungent odors. For example, if the system detects a delay in the cooking step of adding chili peppers and Sichuan peppercorns for stir-frying, in addition to increasing the range hood's fan speed, it can also simultaneously reduce the stove's heat. This reduces the generation of fumes and pungent odors because, in the current cooking scenario, the pot's temperature rises rapidly under higher heat. If the next cooking step is not initiated quickly, the ingredients will burn, causing a sudden increase in fumes and pungent odors. Therefore, the heat should be reduced promptly, and the range hood's fan speed increased to slow down the rate of temperature increase in the pot, reducing or maintaining the rate of fumes and pungent odor generation. The increased range hood fan speed then quickly removes the fumes and odors, thus improving the user experience.

[0117] This invention also proposes a control device for kitchen equipment used for pre-prepared dishes. This control device can be installed in one of the interconnected kitchen appliances, such as a range hood or a stove, or it can be divided into multiple interconnected control modules, each installed in a separate kitchen appliance. The control device is configured to: acquire recipe information corresponding to the pre-prepared dish; acquire the pot temperature measured by the stove; identify the names and timing of ingredients and / or auxiliary materials added to the pot; and adjust the fan speed of the range hood based on the recipe information, pot temperature, and the names and timing of the added ingredients.

[0118] The recipe information here includes the recipe name, cooking method (e.g., steaming, stir-frying, pan-frying), and may also include the names of ingredients and condiments. Recipe information can be obtained through various means. For example, the packaging of pre-prepared meals usually indicates the recipe name, the names and quantities of various ingredients and condiments, and sometimes includes cooking methods and simplified instructions. Based on existing image and text recognition technology, this information can be obtained through cameras, such as those installed on range hoods, or by taking photos with a mobile phone. Some pre-prepared meal packaging also provides QR codes; by scanning the QR code using software platforms provided by the manufacturer, such as the mini-program function developed on their WeChat official account, the aforementioned information can be obtained.

[0119] The temperature of the cookware can be obtained through an infrared sensor installed on a range hood or a temperature sensor probe installed on the burner of a gas stove. For other heating devices such as induction cooktops or induction cookers, the temperature can be directly detected from the induction cooker itself, which is connected via a network.

[0120] It can be set as follows Figure 1 The camera on the range hood, or through Figure 2 The mobile phone, placed on the smoke collection hood of the range hood, obtains real-time data on the ingredients and / or condiments added to the pot. These condiments refer to other cooking aids besides the main ingredients in the pre-made food ingredient bag, including everyday seasonings such as cooking oil and water. Based on existing image recognition technology, it is easy to identify the names of the ingredients or condiments currently being added to the pot, as well as the corresponding time of addition.

[0121] During cooking, different cooking scenarios produce varying amounts of oil fumes. The recipe information, cookware temperature, and the names and timing of added ingredients, obtained from the steps described above, are used to identify these different cooking scenarios. For example, the cooking method in the recipe information can preliminarily determine whether a large amount of oil fumes or pungent odors will be produced during cooking. Steaming, for instance, produces only steam, while stir-frying may produce a large amount of oil fumes. The names of ingredients and related condiments in the recipe information can further help determine whether a large amount of oil fumes or pungent odors will be produced during cooking, especially when combined with the cooking method. For example, stir-frying meat will produce a large amount of oil fumes, and stir-frying seasonings like chili peppers and Sichuan peppercorns will produce a large amount of pungent odors. Furthermore, the names of ingredients and related condiments in the recipe information also help to accurately identify the names of added ingredients during cooking. By obtaining these names in advance, the scope of image judgment is narrowed during subsequent image recognition of added ingredients, increasing the accuracy of the identification.

[0122] When adjusting the range hood's fan speed based on specific cooking scenarios, various conditions can be set based on recipe information, cookware temperature, and ingredient names to determine whether excessive amounts of smoke and pungent odors will be generated. Specifically, different conditions can be set based on the cooking method, current cookware temperature, the names of ingredients currently added to the pot, and the names of ingredients already added to the pot. For example, for non-steaming cooking methods, in the initial stage of cooking, when the cookware temperature rises to a relatively high value, such as above 220℃, adding cooking oil to heat the pot will produce a large amount of smoke. Adding ingredients such as minced garlic will produce even more smoke, and adding or further adding ingredients like chopped chili peppers or Sichuan peppercorns will produce a large amount of pungent odors. Therefore, the range hood should operate at a high fan speed to obtain a high airflow. During subsequent cooking, adding meat and stir-frying will also produce a large amount of smoke, requiring the range hood to operate at a high fan speed as well. However, adding vegetables like leafy greens reduces oil fumes, and adding a certain amount of water significantly reduces them. Adding other ingredients or seasonings afterward doesn't noticeably increase fumes. Therefore, the range hood can operate at a lower fan speed to achieve a lower airflow, reducing noise and saving energy. For steaming, the pot is used to heat water to boil for steaming, producing only steam and no oil fumes. In this case, the range hood can operate at a low fan speed. Therefore, different conditions are established based on the cooking method, current pot temperature, and the names of ingredients added to the pot, as well as those already added, to determine the level of oil fumes and pungent odors produced. This allows for adjustment of the range hood's fan speed, resulting in suitable smoke extraction and ventilation, improving the cooking environment and enhancing the user experience.

[0123] The control device for kitchen equipment for pre-prepared dishes of the present invention obtains the corresponding recipe information of the pre-prepared dishes and the pot temperature of the stove heating the pot, identifies the names and times of the ingredients and / or auxiliary materials added to the pot, and thereby determines the level of the amount of oil fumes and pungent odors generated in the pot based on the recipe information, pot temperature, and the names and times of the added ingredients, thereby adjusting the fan speed of the range hood in real time, improving the cooking environment and enhancing the user experience.

[0124] In some embodiments of the present invention, the recipe information includes a cooking operation process, and the control device is further configured to: determine the current cooking operation step based on the ingredient name and the time of ingredient addition and the cooking operation process, and adjust the fan speed of the range hood based on the current cooking operation step.

[0125] Camera-based image recognition technology can identify the names and timing of ingredients and / or seasonings added by the user to the pot. Combined with each cooking step in the cooking process, this information determines the current cooking step and adjusts the range hood's fan speed accordingly. For example, when cooking sauerkraut fish, if the system detects that the user is adding chili peppers and Sichuan peppercorns, the current cooking step is determined to be adding chili peppers and Sichuan peppercorns and stir-frying them to release their aroma. Upon detecting this step, the system anticipates the generation of a large amount of oil fumes and pungent odors, thus increasing the range hood's fan speed for rapid fume extraction.

[0126] In addition to adjusting the range hood's fan speed in real-time, determining the current cooking step also allows for advance adjustment. Specifically, this includes adjusting the fan speed based on the cooking process and the current step. After determining the current cooking step, the system can anticipate the user's next step and assess the amount of smoke and odors expected. This allows for pre-adjustment of the range hood's fan speed, overcoming the problem of delayed smoke removal and smoke accumulation caused by a delay in reaching the target speed, thus improving the user experience. For example, when cooking sauerkraut fish, the system detects that the user has added cooking oil and is heating it. It predicts that the next step will be adding chili peppers and Sichuan peppercorns for stir-frying. Therefore, it recognizes the later stages of the step where the user adds oil and heats the pan, and increases the range hood's fan speed accordingly. This ensures that when the user moves on to the next step of adding chili peppers and Sichuan peppercorns, the fan speed is already at the target speed, effectively removing the large amount of smoke and odors generated at this stage.

[0127] This invention also proposes a kitchen device equipped with the control device for pre-prepared food kitchen equipment mentioned in the above embodiments. This kitchen device can be a range hood or a heating appliance such as a gas stove, induction cooker, or electric stove. By acquiring the corresponding recipe information for the pre-prepared food and the pot temperature of the pot heated by the stove, the invention identifies the names and timing of the ingredients and / or auxiliary materials added to the pot. Based on the recipe information, pot temperature, and the names and timing of the added ingredients, the invention determines the level of oil fumes and pungent odors currently generated in the pot, thereby adjusting the range hood's fan speed in real time to improve the cooking environment and enhance the user experience.

[0128] The present invention also proposes a machine-readable storage medium storing instructions that, when executed by a processor, enable the processor to perform the control method for kitchen equipment for pre-prepared dishes described in any of the above embodiments.

[0129] This invention also proposes a linkage control method for kitchen equipment used in pre-prepared food processing. The main kitchen equipment used is a stove and a range hood, such as... Figure 1 and Figure 2 The diagram shown is a simplified representation of the kitchen equipment. Figure 1 and Figure 2 For details of the equipment shown, please refer to the above embodiments. Figure 1 and Figure 2 The relevant description. It is worth noting that... Figure 1 and Figure 2 The range hood in this model features multi-speed adjustable fan, preferably driven by a DC motor, which allows for stepless speed regulation.

[0130] like Figure 7 As shown, an embodiment of the present invention proposes a linkage control method for kitchen equipment used for pre-prepared dishes, which includes the following steps:

[0131] Step S310: Obtain the recipe information corresponding to the pre-made dish;

[0132] Step S320: Retrieve the cooking temperature change data of the corresponding cookware over time according to the recipe information;

[0133] Step S330: Obtain the temperature of the pot heated by the stove;

[0134] Step S340: Identify the name and timing of the ingredients and / or condiments added to the pot;

[0135] Step S350: Based on the recipe information, cooking status data, pot temperature, ingredient name and addition time, control the stove's firepower and the range hood's fan speed to complete the cooking process of the pre-prepared dish.

[0136] In step S310, the recipe information includes the recipe name, the cooking method (e.g., steaming, stir-frying, pan-frying), and may further include the names of the ingredients and related condiments in the pre-made dish, as well as the corresponding cooking procedure. Recipe information can be obtained through various means. For example, the packaging of pre-made dishes usually indicates the recipe name, the names and quantities of various ingredients and condiments, and sometimes includes the cooking method and a simplified cooking process description. Based on existing image and text recognition technology, this information can be identified using a camera, such as one mounted on a range hood, or by taking a photo with a mobile phone. Some pre-made dish packaging also provides a QR code; by scanning the QR code using a software platform provided by the manufacturer, such as a mini-program developed on their WeChat official account, the aforementioned information can be obtained. The cooking procedure can be obtained by recognizing the cooking process description on the pre-made dish packaging using image and text recognition technology, or by accessing a database on a relevant server based on the QR code.

[0137] In step S320, after obtaining recipe information such as the recipe name, ingredient names, related condiment names, and cooking method, the corresponding cooking temperature data of the cookware over time can be retrieved from a relevant data server via the network. For example, the cooking temperature data can be a curve showing the change of the cookware temperature over time throughout the entire cooking process. Figure 4 As shown, taking the recipe of stir-fried pork tripe with scallions and ginger as an example, the data on the vertical axis of the graph is the temperature of the pot (°C), and the data on the horizontal axis is the time (seconds). This curve is the curve of the change of the pot temperature over time for this recipe, which is pre-stored on the server.

[0138] In step S330, the temperature of the cookware can be obtained by detecting it through an infrared sensor installed on the range hood or through a temperature sensor probe installed on the gas stove burner. For other heating devices such as induction cookers or induction cooktops, the temperature can be directly detected from the induction cooktop connected via a network, since the induction cooktop itself can detect the temperature of the bottom of the cookware.

[0139] In step S340, the setting can be configured as follows: Figure 1 The camera on the range hood, or through Figure 2 The mobile phone, placed on the smoke collection hood of the range hood, obtains real-time data on the ingredients and / or condiments added to the pot. These condiments refer to other cooking aids besides the main ingredients in the pre-made food ingredient bag, including everyday seasonings such as cooking oil and water. Based on existing image recognition technology, it is easy to identify the names of the ingredients or condiments currently being added to the pot, as well as the corresponding time of addition.

[0140] In step S350, controlling the stove's heat is primarily based on the pot's temperature and cooking change data over time, ensuring the pot temperature reaches the required value from the cooking change data. However, further adjustments to the heat are needed by incorporating the names and timing of ingredients and / or condiments added to the pot. This is because adding ingredients or condiments can sometimes cause a significant drop in pot temperature, necessitating a higher heat. This is especially true at the beginning of cooking, when adding ingredients or condiments requires a higher heat. For example, in the case of pickled fish, during the initial cooking stage, after the user adds cooking oil to heat the pot, and then adds chili peppers and Sichuan peppercorns, a high heat is needed to release their aroma. During other times when no ingredients or condiments are added, the heat can be adjusted primarily based on the cooking change data of the pot's temperature over time to ensure the pot temperature reaches the required value from the data.

[0141] Upon detecting that the cooktop is turned on, the range hood is activated in conjunction with the cooktop. The range hood's fan speed is controlled based on the cooktop's current heat level, the pot's temperature, and the cooking method, ingredient names, and addition times specified in the recipe. During cooking, different cooking scenarios produce varying amounts of smoke and pungent odors. By identifying these different cooking scenarios based on the cooktop's current heat level, pot's temperature, cooking method, ingredient names, and addition times, the range hood can determine the amount of smoke and odors generated and adjust its fan speed accordingly to achieve the desired extraction effect. For example, the cooking method in the recipe information can preliminarily determine whether a large amount of smoke or pungent odors will be generated during cooking. Steaming, for instance, produces only steam, while stir-frying may produce a large amount of smoke. After determining the cooking method, the range hood is further analyzed using the cooktop's heat level, pot's temperature, ingredient names, and addition times to construct different judgment conditions to determine the amount of smoke and pungent odors. For example, in the stir-frying method, the stove is initially set to high heat to heat the pan. Once the pan temperature reaches a high level (e.g., above 150°C) and cooking oil is added, the range hood is switched to a lower fan speed. As the pan temperature rises further to above 200°C, the range hood is adjusted to a medium fan speed to detect the production of fumes. Then, when seasonings such as minced garlic, Sichuan peppercorns, and chopped chili peppers are added, the range hood is adjusted to a higher fan speed to effectively remove the fumes. In contrast, for another cooking method like steaming, the range hood is activated based on the stove's linkage control. Once a significant amount of water is added to the pan, the range hood is adjusted to a lower fan speed to detect the absence of fumes.

[0142] The present invention provides a linkage control method for kitchen equipment used in pre-prepared meals. This method acquires the corresponding recipe information for the pre-prepared meal, retrieves cooking status data of the corresponding cookware temperature over time based on the recipe information, obtains the cookware temperature heated by the stove, and identifies the names and timing of ingredients and / or auxiliary materials added to the cookware. Based on the recipe information, cooking status data, cookware temperature, and ingredient names and timing, the method linkage controls the stove's heat and the range hood's fan speed to complete the cooking process of the pre-prepared meal. This achieves automatic control of stove heat and range hood fan speed during cooking, reducing the need for skilled cooking techniques and effectively removing fumes and pungent odors during cooking, thereby improving the user experience.

[0143] In some embodiments of the present invention, the recipe information mentioned in the above embodiments includes not only the recipe name, ingredient names, related condiment names, and cooking methods, but may also further include the cooking operation process corresponding to the recipe, thereby facilitating the user's cooking operation, especially for users unfamiliar with cooking techniques. The cooking operation process can be obtained by recognizing the cooking process instructions on the packaging box of pre-prepared dishes using graphic and text recognition technology, or by obtaining it from a database of a relevant server based on a QR code, etc.

[0144] During the cooking process, the display screen can output cooking operations and information on adding different ingredients and / or condiments in real time. The display screen can be a small monitor installed on the range hood, a mobile device such as a mobile phone connected to the range hood and stove, or a display screen on other Internet-connected home appliances in the kitchen such as a refrigerator. Any display screen of devices that are interconnected through the Internet of Things can be used for display.

[0145] The above-mentioned control methods also include:

[0146] Step S360: Determine the current cooking operation step based on the name of the ingredient and the time of addition;

[0147] Step S370: Adjust the firepower of the stove and the fan speed of the range hood according to the current cooking operation steps.

[0148] Image recognition technology based on cameras can identify the names and timing of ingredients and / or seasonings added by the user to the pot. This information, combined with each cooking step in the process, determines the current cooking step. The current cooking step may be ahead or behind the overall cooking sequence, requiring timely adjustments to the stove's heat to respond to the added ingredients and seasonings, thus achieving the desired cooking effect. Similarly, the range hood's fan speed adjustment needs to be based on real-time judgment of the current cooking step and cooking method to determine the amount of smoke or pungent odors generated, ensuring timely removal. For example, when cooking sauerkraut fish, in the initial stage of stir-frying in a waterless pan, if the system detects the user adding chili peppers and Sichuan peppercorns, the current cooking step is determined to be adding chili peppers and Sichuan peppercorns and stir-frying. Upon detecting this step, the system judges that a large amount of smoke and pungent odors will be generated, thus increasing the range hood's fan speed for rapid smoke extraction.

[0149] In addition to real-time adjustments to the stove's heat and the range hood's fan speed, the system also allows for advance adjustments to these settings based on the current cooking procedure and the specific cooking step. After determining the current cooking step, the system can anticipate the user's next step by predicting the expected stove heat and the amount of smoke and odors. This allows for pre-adjustment of the stove's heat and fan speed, overcoming the problem of insufficient pot temperature affecting cooking results and the delay in adjusting the range hood to the target fan speed leading to smoke buildup. This ultimately improves the user experience. For example, when cooking sauerkraut fish, the system detects that the user has added cooking oil and is heating it. It predicts that the next step will be to add chili peppers and Sichuan peppercorns to stir-fry and release their aroma. Thus, it recognizes that the user is in the middle to late stage of adding cooking oil and heating the pot. The system increases the heat of the stove and further increases the speed of the range hood. So, when the user moves on to the next step of adding chili peppers and Sichuan peppercorns to stir-fry and release their aroma, the temperature of the pot has already risen to the target temperature of the pot in the cooking status data, and the speed of the range hood has been adjusted to the target speed. This allows the system to promptly remove the large amount of oil fumes and pungent odors generated at this stage, while also achieving the cooking goal of releasing aroma.

[0150] Further adjustments to the stove's heat and range hood's fan speed based on the current cooking operation step can include: promptly adjusting the stove's heat and range hood's fan speed when the user's current cooking operation is delayed or paused. By recognizing that the user has completed the current cooking operation step, if a preset delay of a certain time, such as 5 seconds (this time can be adjusted according to different current cooking operation steps), is detected, combined with the cooking operation flow, it can be determined that the user has not yet performed the next cooking step, resulting in a delayed operation. In this case, the range hood's fan speed can be adjusted promptly to cope with the scenario where cooking fumes continue to increase. For example, when cooking pickled fish, if the system detects that the user is currently adding chili peppers and Sichuan peppercorns and stir-frying them, the cooking time for this step is preset to 15 seconds. After 15 seconds, if the system detects that the user has not yet taken the next step, it starts delaying the timer by 3 seconds. After 3 seconds, the system promptly reduces the heat of the stove and further increases the fan speed of the range hood. This is because if the chili peppers and Sichuan peppercorns are stir-fried for too long, the high temperature of the pot will cause the seasonings to burn, and it will also increase the rate of oil fume production. Therefore, it is necessary to reduce the heat in time to avoid or reduce the degree of burning of the seasonings, and further increase the fan speed of the range hood to enhance the ability to remove oil fumes and improve the user experience.

[0151] In some embodiments of the present invention, after determining the current cooking operation step, timely reminders of the current cooking operation step and / or the next cooking operation step can be output to facilitate the user's cooking operation, especially for users unfamiliar with cooking techniques. Specifically, these reminders can be displayed on the screen, and information on the need for or current addition of different ingredients and / or auxiliary materials can also be output. The screen can be a small display installed on the range hood, a mobile device such as a mobile phone connected to the range hood and stove, or a display screen on other Internet-connected home appliances in the kitchen such as a refrigerator, etc. Any display screen of devices that are interconnected through the Internet of Things can be used for display. Taking the cooking of sauerkraut fish using the refined cooking mode as an example, the user places their mobile phone on a phone holder next to the stove. Through the associated app, the phone establishes a communication connection with the range hood and stove. At this time, the camera on the range hood identifies the ingredients and / or auxiliary materials that the user adds to the pot in real time and controls the stove to output the corresponding heat for cooking. Simultaneously, the phone's screen continuously outputs sound and images to remind the user of the current cooking step and the information for the next cooking step, such as the information for adding the next ingredient and / or auxiliary material, including the name of the added ingredient and / or auxiliary material, the corresponding picture, and the time of addition, etc. For example, after the range hood's camera recognizes that the user has added auxiliary materials such as chili peppers and Sichuan peppercorns, it controls the stove's heat and the range hood's fan speed to increase. At this time, the phone's screen displays sound and images (or a video of stir-frying) and text prompts, "Please quickly stir-fry the chili peppers and Sichuan peppercorns until the aroma of Sichuan peppercorns bursts out and maintain for 10 seconds," thus reminding the user to stir-fry the auxiliary materials in time to prevent them from turning black due to high heat if not stirred in time. While the user is stir-frying the ingredients, the system can remind the user to "prepare the soup packet for the next step" to avoid confusion when the soup packet is not found. After the user has finished stir-frying the ingredients, the phone will output an audio message "Please add the soup packet" and display a picture of the soup packet on the phone screen to remind the user to add the soup packet in time. After the range hood camera recognizes the soup ingredients added by the user, it will continue to maintain high heat until the soup boils and maintains it for 20 seconds.

[0152] In some embodiments of the present invention, the linkage control method further includes:

[0153] Step S321: Obtain the cooking mode selected by the user for the recipe;

[0154] Step S322: Retrieve the cooking temperature data of the corresponding cookware over time based on the recipe, ingredients, and cooking mode.

[0155] In this embodiment, for the same recipe, different cooking types can be selected based on the user's cooking proficiency to meet the needs of different users. For example, taking the pre-made sauerkraut fish as an example, the simple and universal cooking method can be as follows:

[0156] Take sauerkraut fish as an example:

[0157] The following are simple and universal cooking methods:

[0158] Thaw the fish fillets and soup packets naturally.

[0159] Add 500ml of water to a pot, then add the soup packet, pickled cabbage, chili peppers, and Sichuan peppercorns, and bring to a boil.

[0160] After boiling, add fish slices and sesame seeds and cook for 30 seconds before serving. You can garnish with a little cilantro and chopped green onions.

[0161] Alternatively, you can choose the fine cooking mode, which can be done as follows:

[0162] The cooking method in the fine mode is as follows:

[0163] Heat the pot;

[0164] Heat the cooking oil in a pan;

[0165] Add chili peppers and Sichuan peppercorns and stir-fry until fragrant;

[0166] Add the soup packet and bring to a boil, then stir for 20 seconds.

[0167] Add 500ml of water and bring to a boil over high heat until the ingredients are stirred rapidly.

[0168] Add fish fillets and sesame seeds, and cook for 30 seconds;

[0169] Garnish with cilantro and chopped green onions.

[0170] It can be seen that the detailed cooking mode is more complicated to operate than the simple general mode, making it suitable for users with more advanced cooking skills, while the former is more suitable for users with less advanced cooking skills, thus better catering to different user types. Therefore, the cooking change data corresponding to different cooking modes will inevitably be different.

[0171] This invention also proposes a linkage control device for kitchen equipment used in pre-prepared meals. This linkage control device can be installed in one of the interconnected kitchen appliances, such as a range hood or a stove, or it can be divided into multiple interconnected control modules, each installed in a separate kitchen appliance. The control device is configured to: acquire the recipe information for the pre-prepared meal; retrieve the cooking temperature change data of the corresponding cookware over time based on the recipe information; acquire the cookware temperature at which the stove heats the cookware; identify the names and timing of the ingredients and / or auxiliary materials added to the cookware; and, based on the recipe information, cooking temperature change data, cookware temperature, and the names and timing of the added ingredients, linkage control is applied to the stove's heat and the range hood's fan speed to complete the cooking process of the pre-prepared meal.

[0172] The recipe information here includes the recipe name, cooking method (e.g., steaming, boiling, stir-frying, pan-frying), and may further include the names of ingredients and related condiments, as well as the corresponding cooking procedure. Recipe information can be obtained through various means. For example, the packaging of pre-prepared meals usually indicates the recipe name, the names and quantities of various ingredients and condiments, and sometimes includes cooking methods and simplified cooking instructions. Based on existing image and text recognition technology, this information can be obtained through cameras, such as those installed on range hoods, or by taking photos with a mobile phone. Some pre-prepared meal packaging also provides QR codes; scanning these codes using software platforms provided by the manufacturer, such as WeChat official accounts, allows access to the aforementioned information. The cooking procedure can be obtained by recognizing the cooking instructions on the pre-prepared meal packaging using image and text recognition technology, or by accessing a database on a relevant server based on the QR code.

[0173] After obtaining recipe information such as the recipe name, ingredient names, related condiment names, and cooking methods, data on the temperature changes of the cookware over time during the cooking process can be retrieved from a relevant data server via the internet. This cooking change data could be a curve showing the temperature changes of the cookware over time throughout the entire cooking process. Figure 4 As shown, taking the recipe of stir-fried pork tripe with scallions and ginger as an example, the data on the vertical axis of the graph is the temperature of the pot (°C), and the data on the horizontal axis is the time (seconds). This curve is the curve of the change of the pot temperature over time for this recipe, which is pre-stored on the server.

[0174] The temperature of the cookware can be obtained through an infrared sensor installed on a range hood or a temperature sensor probe installed on the burner of a gas stove. For other heating devices such as induction cooktops or induction cookers, the temperature can be directly detected from the induction cooker itself, which is connected via a network.

[0175] It can be set as follows Figure 1 The camera on the range hood, or through Figure 2 The mobile phone, placed on the smoke collection hood of the range hood, obtains real-time data on the ingredients and / or condiments added to the pot. These condiments refer to other cooking aids besides the main ingredients in the pre-made food ingredient bag, including everyday seasonings such as cooking oil and water. Based on existing image recognition technology, it is easy to identify the names of the ingredients or condiments currently being added to the pot, as well as the corresponding time of addition.

[0176] Controlling the stove's heat is primarily based on the pot's temperature and the cooking temperature change data over time, ensuring the pot temperature reaches the required level as indicated in the data. However, further adjustments are needed by incorporating the names and timing of ingredients and / or seasonings added to the pot. Adding ingredients or seasonings can sometimes cause a significant drop in pot temperature, necessitating a higher heat level. This is especially true at the beginning of cooking, when adding ingredients or seasonings requires a higher heat. For example, in the case of sauerkraut fish, during the initial cooking stage, after the user adds cooking oil and heats the pot, a high heat is needed to release the aroma when chili peppers and Sichuan peppercorns are added. During other times when no ingredients or seasonings are added, the heat can be adjusted primarily based on the pot's temperature, referencing the cooking temperature change data over time, to ensure the pot temperature reaches the required value.

[0177] Upon detecting that the cooktop is turned on, the range hood is activated in conjunction with the cooktop. The range hood's fan speed is controlled based on the cooktop's current heat level, the pot's temperature, and the cooking method, ingredient names, and addition times specified in the recipe. During cooking, different cooking scenarios produce varying amounts of smoke and pungent odors. By identifying these different cooking scenarios based on the cooktop's current heat level, pot's temperature, cooking method, ingredient names, and addition times, the range hood can determine the amount of smoke and odors generated and adjust its fan speed accordingly to achieve the desired extraction effect. For example, the cooking method in the recipe information can preliminarily determine whether a large amount of smoke or pungent odors will be generated during cooking. Steaming, for instance, produces only steam, while stir-frying may produce a large amount of smoke. After determining the cooking method, the range hood is further analyzed using the cooktop's heat level, pot's temperature, ingredient names, and addition times to construct different judgment conditions to determine the amount of smoke and pungent odors. For example, in the stir-frying method, the stove is initially set to high heat to heat the pan. Once the pan temperature reaches a high level (e.g., above 150°C) and cooking oil is added, the range hood is switched to a lower fan speed. As the pan temperature rises further to above 200°C, the range hood is adjusted to a medium fan speed to detect the production of fumes. Then, when seasonings such as minced garlic, Sichuan peppercorns, and chopped chili peppers are added, the range hood is adjusted to a higher fan speed to effectively remove the fumes. In contrast, for another cooking method like steaming, the range hood is activated based on the stove's linkage control. Once a significant amount of water is added to the pan, the range hood is adjusted to a lower fan speed to detect the absence of fumes.

[0178] The present invention relates to a linkage control device for kitchen equipment used in pre-prepared meals. This device is configured to acquire the corresponding recipe information for the pre-prepared meal, retrieve cooking status data of the corresponding cookware temperature over time based on the recipe information, acquire the cookware temperature heated by the stove, and identify the names and timing of ingredients and / or auxiliary materials added to the cookware. Based on the recipe information, cooking status data, cookware temperature, and the names and timing of the added ingredients, the device linkage control of the stove's heat and the range hood's fan speed is achieved to complete the cooking process of the pre-prepared meal. This realizes automatic control of the stove's heat and the range hood's fan speed during cooking, reducing the need for skilled cooking techniques and effectively removing fumes and pungent odors during cooking, thereby improving the user experience.

[0179] In some embodiments of the present invention, the recipe information mentioned in the above embodiments includes not only the recipe name, ingredient names, related condiment names, and cooking methods, but may also further include the cooking operation process corresponding to the recipe, thereby facilitating the user's cooking operation, especially for users unfamiliar with cooking techniques. The cooking operation process can be obtained by recognizing the cooking process instructions on the packaging box of pre-prepared dishes using graphic and text recognition technology, or by obtaining it from a database of a relevant server based on a QR code, etc.

[0180] During the cooking process, the display screen can output real-time information on cooking operations and the addition of different ingredients and / or condiments. This display screen can be a small monitor mounted on the range hood, a mobile device connected to the range hood and cooktop (such as a smartphone), or a display screen on other internet-connected appliances in the kitchen (such as a refrigerator). Any display screen of devices connected via the Internet of Things (IoT) can be used for this purpose. The aforementioned linkage control device is configured to: determine the current cooking step based on the name and time of the added ingredients and the cooking process; and adjust the cooktop's heat and the range hood's fan speed accordingly.

[0181] Image recognition technology based on cameras can identify the names and timing of ingredients and / or seasonings added by the user to the pot. This information, combined with each cooking step in the process, determines the current cooking step. The current cooking step may be ahead or behind the overall cooking sequence, requiring timely adjustments to the stove's heat to respond to the added ingredients and seasonings, thus achieving the desired cooking effect. Similarly, the range hood's fan speed adjustment needs to be based on real-time judgment of the current cooking step and cooking method to determine the amount of smoke or pungent odors generated, ensuring timely removal. For example, when cooking sauerkraut fish, in the initial stage of stir-frying in a waterless pan, if the system detects the user adding chili peppers and Sichuan peppercorns, the current cooking step is determined to be adding chili peppers and Sichuan peppercorns and stir-frying. Upon detecting this step, the system judges that a large amount of smoke and pungent odors will be generated, thus increasing the range hood's fan speed for rapid smoke extraction.

[0182] This invention also proposes a kitchen device equipped with the control device for pre-prepared dishes mentioned in the above embodiments. This kitchen device can be a range hood or a stove such as a gas stove, induction cooker, or electric induction cooker. By acquiring the recipe information corresponding to the pre-prepared dish, retrieving the cooking temperature change data of the corresponding pot over time based on the recipe information, obtaining the pot temperature heated by the stove, and identifying the names and timing of the ingredients and / or auxiliary materials added to the pot, the invention controls the stove's heat and the range hood's fan speed in a coordinated manner based on the recipe information, cooking temperature change data, pot temperature, and the names and timing of the added ingredients to complete the cooking process of the pre-prepared dish. This achieves automatic control of the stove's heat and the range hood's fan speed during cooking, reducing the need for users' cooking skills and effectively removing fumes and pungent odors during cooking, thereby improving the user experience.

[0183] The present invention also proposes a machine-readable storage medium storing instructions that, when executed by a processor, enable the processor to perform the linkage control method for kitchen equipment for pre-prepared dishes described in any of the above embodiments.

[0184] Those skilled in the art will understand that all or part of the steps in the methods described above can be implemented by a program instructing related hardware. This program is stored in a storage medium and includes several instructions to cause a device (which may be a microcontroller, chip, etc.) or processor to execute all or part of the steps of the methods described in the various embodiments of this application. The aforementioned storage medium includes various media capable of storing program code, such as a USB flash drive, a portable hard drive, a read-only memory (ROM), a random access memory (RAM), a magnetic disk, or an optical disk.

[0185] In the description of this specification, the references to terms such as "first embodiment," "second embodiment," and "example" indicate that the specific method, apparatus, or feature described in connection with that embodiment or example is included in at least one embodiment or example of the present invention. In this specification, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, methods, apparatus, or features described may be combined in a suitable manner in any one or more embodiments or examples. Moreover, without contradiction, those skilled in the art can combine and integrate the different embodiments or examples described in this specification, as well as the features of different embodiments or examples.

[0186] The above are merely preferred embodiments of the present invention and do not limit the scope of the patent. Any equivalent structural or procedural transformations made based on the description and drawings of the present invention, or direct or indirect applications in other related technical fields, are similarly included within the scope of patent protection of the present invention.

Claims

1. A control method for kitchen equipment used for pre-prepared meals, characterized in that, The control method includes: Obtain the recipe information for pre-made dishes; Obtain the temperature of the pot heated by the stove; Identify the names and timing of ingredients and / or condiments added to the cookware; The range hood's fan speed is adjusted and the stove's output power is controlled according to the recipe information, the cookware temperature, and the names and timing of the added ingredients, and a corresponding preset time is maintained to complete the cooking process of the pre-prepared dish. Specifically, controlling the stove's output power and maintaining it for the preset time includes: acquiring the stove's power parameters; adjusting the stove's power and maintaining it for the preset time based on the power parameters; identifying the thawing status of the added ingredients; and adjusting the stove's power and maintaining it for the preset time based on the thawing status. Obtain the weight information of the ingredients in the pre-made dish and the amount of water added during the cooking process; Based on the weight and water content of the ingredients, the system outputs the size information of the corresponding serving container after the cooking process is completed.

2. The control method according to claim 1, characterized in that, The control method further includes: Based on the recipe information, retrieve the corresponding cookware temperature change data over time. Based on the recipe information, the cooking change data, and the cookware temperature adjustment, the range hood's fan speed is adjusted in advance during the initial cooking stage.

3. The control method according to claim 1, characterized in that, The recipe information includes the cooking operation process, and the control method further includes: The current cooking operation step is determined based on the name and timing of the added ingredient and the cooking operation process. Adjust the fan speed of the range hood according to the current cooking operation steps.

4. The control method according to claim 3, characterized in that, The step of adjusting the fan speed of the range hood according to the current cooking operation includes: Adjust the fan speed of the range hood in advance according to the cooking operation process and the current cooking operation step.

5. The control method according to claim 3, characterized in that, The step of adjusting the fan speed of the range hood according to the current cooking operation includes: Based on the cooking operation process and the current cooking operation step, if it is determined that the user's current cooking operation is delayed or paused, the fan speed of the range hood is adjusted.

6. The control method according to claim 5, characterized in that, The control method further includes: When the user's cooking operation is detected to be delayed or paused, the heat of the stove is adjusted.

7. A control device for a kitchen equipment for pre-prepared dishes, used to execute the control method for the kitchen equipment for pre-prepared dishes as described in any one of claims 1-6, characterized in that, The control device is configured to: Obtain the recipe information for pre-made dishes; Obtain the temperature of the pot heated by the stove; Identify the names and timing of ingredients and / or condiments added to the cookware; Adjust the range hood's fan speed according to the recipe information, the pot temperature, and the name and timing of the added ingredients.

8. The control device according to claim 7, characterized in that, The recipe information includes the cooking operation process, and the control device is further configured to: The current cooking operation step is determined based on the name and timing of the added ingredient and the cooking operation process. Adjust the fan speed of the range hood according to the current cooking operation steps.

9. A kitchen appliance, characterized in that, The kitchen equipment is equipped with a control device for pre-prepared food kitchen equipment as described in claim 7 or 8.

10. A machine-readable storage medium, characterized in that, The machine-readable storage medium stores instructions that, when executed by a processor, enable the processor to perform the control method for a kitchen appliance for pre-prepared dishes according to any one of claims 1 to 6.

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